Shanghai beef kebabs

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 9
Servings 4


  • 750
    beef rump or sirloin, cubed
  • 2
    medium onions, peeled and quartered
  • 160
    onion, finely chopped
  • 60
    each, soy sauce and sherry
  • 30
    ginger, peeled and minced
  • 5
    dried chilli, crushed
  • 10
    sesame oil
  • 10
    five spice powder or barbecue spice
  • 4
    bamboo skewers


1. Whisk all the ingredients together. Can be prepared a day ahead to allow flavours to blend. 2. Marinate beef and onion in half the marinade for at least an hour or up to 3 hours in the refrigerator. Remove beef and onion from marinade and thread on to soaked skewers, alternating meat and pieces of onion. Boil drained marinade for a couple of minutes. 3. Heat the grill and sear meat on all sides. Grill kebabs until cooked to your personal preference, brushing with boiled marinade and turning while grilling. Serve remaining marinade as a separate sauce. Serves 4

Read more on: beef  |  grill

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